There’s just something magical about a Pineapple Upside Down Cake. With its glossy, caramelized pineapple rings and cherries peeking through a golden, tender cake, this dessert delivers big retro-friendly flavor with a generous dose of nostalgia. The juicy fruit topping bursts with tropical sweetness, which soaks the soft yellow cake—giving every bite an irresistible, buttery richness. If you’re after a dessert that’s equally beautiful and delicious, this Pineapple Upside Down Cake is your ticket to an instant celebration.
Ingredients You’ll Need
Simple ingredients are the secret to this showstopper: each one plays an essential role, either building those signature flavors or helping create the cake’s signature caramelized crown. Pick yours with care, and every bite will taste like pure sunshine.
- Butter: Lays the foundation for that sticky, melt-in-your-mouth topping. Use real butter for deep, rich flavor.
- Packed Brown Sugar: Adds warm, molasses sweetness and creates that golden, gooey glaze you crave.
- Pineapple Slices in Juice: The star ingredient. Canned pineapple gives juicy, uniform rings and provides flavorful juice for the cake.
- Maraschino Cherries: The bright cherries tucked into each pineapple ring add color and a kiss of tartness.
- Yellow Cake Mix: Makes things easy, with reliably tender, moist results every time.
- Eggs, Oil, and Water: Just as the box directs—be sure to swap in pineapple juice for at least part of the water to boost fruitiness.
How to Make Pineapple Upside Down Cake
Step 1: Prep the Baking Dish
Set your oven to 175°C (350°F) to get things started. Cube the butter and set it in a 13×9-inch baking dish. As it warms in the oven for 5–7 minutes, the butter will melt into an inviting puddle—your first step to a caramelized topping.
Step 2: Sprinkle on Brown Sugar
Once melted, remove the dish and evenly sprinkle all the brown sugar over the butter. This duo will fuse during baking, forming a gooey, golden coating that’s the crown jewel of your Pineapple Upside Down Cake.
Step 3: Arrange Pineapple and Cherries
Pat your pineapple rings dry (this prevents excess moisture from pooling) and gently nestle them atop the brown sugar layer, fitting in as many as you can without overlap. Drop a maraschino cherry into each ring and any open spaces—it’s like adding sprightly jewels to your canvas.
Step 4: Mix the Cake Batter
Prepare your yellow cake mix per box instructions, but here’s where the magic happens: substitute reserved pineapple juice for all or part of the water (match the liquid measurement from the box, adjusting as needed). This hack infuses the whole cake with fruity flavor in every crumb.
Step 5: Pour and Bake
Slowly pour the batter over your carefully arranged fruit, covering everything evenly but gently so your display stays intact. Slide the pan into the oven and bake for 40–45 minutes, or until a toothpick poked in the center comes out clean.
Step 6: The Flip!
Once baked, run a knife around the cake’s edges to loosen it, then place a large serving plate over the pan. Take a confident breath and carefully flip! Leave the pan upside down for 5 minutes, letting all that molten fruit-and-sugar goodness settle. Carefully lift the pan away—the colorful, fragrant topping will now be on proud display.
Step 7: Cool and Serve
Let your Pineapple Upside Down Cake cool for at least 30 minutes. This gives the topping time to set and makes slicing cleaner. If desired, brush the fruit with warm apricot jam for a swoon-worthy glossy finish. Slice, serve, and watch those smiles appear!
How to Serve Pineapple Upside Down Cake
Garnishes
This cake already puts on a show, but a few finishing touches take it over the top. Try a dusting of powdered sugar, a generous dollop of whipped cream, or a drizzle of warm caramel sauce. For extra shine, brush the pineapple and cherries with a little warmed apricot jam before serving—it adds a glossy, irresistible look.
Side Dishes
Pair your Pineapple Upside Down Cake with vanilla ice cream (cold against warm is a dream), or serve alongside fruit salad for a tropical twist. Even lightly sweetened Greek yogurt makes a cool, creamy partner for a standout dessert plate.
Creative Ways to Present
Try baking in individual ramekins for single-serve fun, or cut your finished cake into cubes and skewer with fruit for easy party bites. For an extra retro vibe, serve slices with old-school maraschino cherries on cocktail picks—the colors pop at any gathering!
Make Ahead and Storage
Storing Leftovers
If you have any Pineapple Upside Down Cake left, simply cover and keep it at room temperature for up to a day—or refrigerate if you like it a bit firmer. The topping will continue to meld with the cake, making every bite more luscious by tomorrow.
Freezing
You can freeze Pineapple Upside Down Cake, though the topping is softest before freezing. Wrap individual slices tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge for best texture and flavor.
Reheating
To bring your cake back to life, warm slices in the microwave for 10–15 seconds until just heated through. For a gentle crisp, try reheating in a low oven (cover with foil to avoid drying out). You’ll rediscover those sunny, caramelized flavors all over again.
FAQs
Can I make Pineapple Upside Down Cake a day in advance?
Absolutely! This cake actually gets better as it sits, thanks to the topping soaking into the yellow cake base. Just keep it covered at room temperature or in the fridge if it’s extra warm out.
How do I keep the fruit from sinking into the cake?
Start with properly dried pineapple rings—pat them gently with a paper towel before layering. Pour the cake batter slowly, and avoid pressing the fruit into the sugar. The caramelized layer helps anchor everything in place.
Can I use fresh pineapple instead of canned?
Yes, you can! Cut fresh pineapple into rings of similar thickness to canned, and use pineapple juice (store-bought or freshly squeezed) for the cake mix. The result is even juicier and a bit more vibrant.
What about making Pineapple Upside Down Cake gluten-free?
Simply swap in your favorite gluten-free yellow cake mix and follow the same instructions. The fruit topping and buttery caramel layer work beautifully with gluten-free bases.
Why do I wait 5 minutes after flipping before removing the pan?
Letting the pan rest upside down helps the caramel and fruit topping settle onto the cake, making for a prettier (and stickier!) finish. This step ensures your Pineapple Upside Down Cake looks as dreamy as it tastes.
Final Thoughts
If you’re searching for a dessert that never fails to delight, give this Pineapple Upside Down Cake a spot in your kitchen lineup. Its mellow sweetness, eye-catching colors, and crowd-pleasing flavors always steal the show. Grab your ingredients, make the flip, and get ready to fall in love all over again—every crumb is worth it!
Print
Pineapple Upside Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the nostalgic flavors of a classic Pineapple Upside Down Cake with this easy-to-follow recipe. Perfect for any occasion, this dessert features a moist yellow cake topped with caramelized pineapple slices and sweet maraschino cherries.
Ingredients
For the topping:
- ¼ cup butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice (reserve juice)
- 18 maraschino cherries (drained)
For the cake:
- 1 box (approx. 15 oz) yellow cake mix
- Eggs, oil, and water as directed on the box (use reserved pineapple juice in place of some water)
Instructions
- Preheat oven: Preheat oven to 175°C (350°F). Place butter in a 13×9-inch baking dish and melt in the oven for 5–7 minutes.
- Prepare topping: Remove dish and sprinkle brown sugar over melted butter. Arrange pineapple slices and cherries on top.
- Make cake batter: Prepare cake mix according to package instructions, using reserved pineapple juice in place of some water.
- Assemble and bake: Pour batter over the pineapple and cherries. Bake for 40–45 minutes until a toothpick comes out clean.
- Invert and serve: Run a knife around edges, invert the cake onto a plate after 5 minutes, and cool before serving.
Notes
- For extra flavor and moisture, use all pineapple juice in the cake mix.
- Pat pineapple rings dry to prevent excess moisture.
- Brushing with warm apricot jam after baking gives a glossy finish.
- Cake can be made a day ahead and stored covered at room temperature or chilled.
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